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Pepperoni Pizza Quiche
SUBMITTED BY:
Debbie White
"Field editor Debbie White of Williamson, West Virginia puts ever-popular ingredients into a pastry crust for her appealing 'pizza pie'. She writes, 'There's seldom a slice left when I serve it to family or company.'"
RECIPE RATING:
Read Reviews
(3)
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PREP TIME
35 Min
COOK TIME
45 Min
READY IN
1 Hr 20 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 (9 inch) unbaked pastry shell
1 cup shredded Swiss cheese, divided
4 eggs
1 1/2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 large onion, chopped
2 tablespoons vegetable oil
1 (14.5 ounce) can diced tomatoes, undrained
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/8 teaspoon dried basil
12 slices pepperoni, chopped
1 cup shredded mozzarella cheese
1/4 cup sliced ripe olives
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DIRECTIONS
Bake unpricked pastry shell at 375 degrees F for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. in a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. Bake for 25-30 minutes or until a knife inserted near the center comes out clean.
Meanwhile, in a skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated.
Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.
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REVIEWS
Reviewed on Feb. 22, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Feb. 22, 2007
Come on peeps, try this incredible quiche! We all loved it Debbie even tho I used Fontina and Smoked Gouda. I had several cheeses leftover from our party last weekend that I wanted to use up and I'm happy to say that no matter what you've got hanging around the house, will work well with this recipe. I make quiche quite often and I was so happy to find something so very different from the ordinary. A big thank you from my family to you!
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3 users found this review helpful
Come on peeps, try this incredible quiche! We all loved it Debbie even tho I used Fontina and...
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Reviewed on Oct. 30, 2006 by Erin F.
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Erin F.
Oct. 30, 2006
This recipe was quite tasty. I didn't have refrigerator crust, so I used refirgerated croissant roll and pieced it together to make a crust. I also used Parmesan cheese instead of swiss. My husband loved it and my two kids finished their plates. We'll make it again.
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1 user found this review helpful
This recipe was quite tasty. I didn't have refrigerator crust, so I used refirgerated...
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Reviewed on Jun. 24, 2007 by
Summer Anne
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Summer Anne
Jun. 24, 2007
Definitely a unique quiche. Like Linda I used what cheeses I had on hand... Provolone on the crust, cheddar & provolone on top of the egg layer, mozzarella on the very top. My 8 year old loved it, so I consider it a success!
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Definitely a unique quiche. Like Linda I used what cheeses I had on hand... Provolone on the...
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